Author: Martha Stewart
Author: Martha Stewart
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Author: Martha Stewart
The classic version of this sandwich may seem synonymous with summer, but our variation suffers no seasonal deficiency, thanks to roasted tomatoes and hearty arugula.
Author: Martha Stewart
Sauteed spinach gives this classic basil pesto a wintery feel. Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match. This blend will wake...
Author: Martha Stewart
This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This...
Author: Martha Stewart
Slow-roasting pork shoulder before smoking it cuts the cooking time a bit. You'll save time and still get all the great smoky flavor.
Author: Martha Stewart
A quick sear on flavorful skirt steak and a fast sautee of colorful veggies is all it takes to put a satisfying dinner on the table in 20 minutes.
Author: Martha Stewart
For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish and add it to the cheeses right before grilling;...
Author: Martha Stewart
With tortellini in the freezer, you always have the base of a great dinner. Try them with your favorite sauce or add to soup.
Author: Martha Stewart
Treat your family to some classic Indian cuisine with this spicy curry recipe from "At Home with Madhur Jaffrey." Pair with Tomato Pullao to complete the dinner.
Author: Martha Stewart
Shiso leaves (a spicy herb that tastes like across between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated...
Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one...
Author: Martha Stewart
Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.
Author: Martha Stewart
This dish makes use of leftovers from our barley and whole-wheat Chicken Potpie recipe. Make the pot pie one night, and keep pasta and parsley on hand for a surprising second act.
Author: Martha Stewart
Author: Martha Stewart
Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.
Author: Martha Stewart
Take advantage of high-quality, pre-cooked sausage when you're planning meals for busy weeknights -- paired with this zesty relish, it's a real winner.
Author: Martha Stewart
Miami chef Michael Schwartz calls this recipe from his "Michael's Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."
Author: Martha Stewart
Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.
Author: Martha Stewart
This delicious pasta recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
This healthy -- and tasty -- recipe is courtesy of chef Jimmy Bradley and can be found in "The Red Cat Cookbook."
Author: Martha Stewart
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly wilt the celery and watercress.
Author: Martha Stewart
Look in the spice aisle for jerk seasoning; it's often a mix of thyme, allspice, sugar, salt, black pepper, and cayenne pepper.
Author: Martha Stewart
Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.
Author: Martha Stewart
For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.
Author: Martha Stewart
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Author: Martha Stewart
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.
Author: Martha Stewart
When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic...
Author: Greg Lofts
This side dish of couscous gets a lot of flavor from lemon, garlic and olive oil and a crunch from grapes, cucumber, and pine nuts.
Author: Martha Stewart
Caramelizing lemons before squeezing them over grilled radicchio brings out their juice and sweetens the flavor slightly. This recipe comes from chef Bill Taibe. Also try:Grilled Beets with Fresh Goat...
Author: Martha Stewart
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart
Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.
Author: Martha Stewart
This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can give food a medicinal flavor. Whereas annatto seeds...
Author: Martha Stewart
Author: Martha Stewart
This hearty fettuccine dish is made with smoky pancetta, sweet littleneck clams, and bitter radicchio.
Author: Martha Stewart
When a meal calls for some sophistication, try our take on steak frites, a classic bistro offering. The tender filet Mignon has plenty of panache but is uncomplicated to prepare and the thinly sliced potatoes,...
Author: Martha Stewart
A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable.
Author: Martha Stewart
These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and...
Author: Martha Stewart
The sweetness of this dish is offset by the spiciness of the chili powder.
Author: Martha Stewart
Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.
Author: Martha Stewart
Author: Martha Stewart
A twist on the traditional turkey companion, this healthy holiday dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens....
Author: Martha Stewart
Cobb salad, a California classic, is chockful of all the staple ingredients like bacon, deli turkey, hard-cooked egg whites, and crumbled blue cheese. Look for tomatoes that are deep red and avocados that...
Author: Martha Stewart
A citrusy sauce that needs little prep time brightens the taste of seared lamb chops for a refined weeknight meal.
Author: Martha Stewart
Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.
Author: Martha Stewart
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Author: Martha Stewart
Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.
Author: Martha Stewart